Preparation

Place chicken legs and 6 cups water in a covered soup pot and simmer until chicken is cooked thoroughly (approximately 1 hour).

While chicken is cooking, prepare spaghetti squash. Cut squash in half and remove seeds. Place cut side down in a baking dish with 2 tablespoons water and cover with plastic wrap. Microwave on high for 8 minutes until tender but still firm. Let squash cool 10 minutes; remove skin and cut squash into cubes. Measure 2 cups; reserve extra squash for use in other meals.

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